By employing bio-refactoring techniques, researchers engineered strains capable of producing biodegradable plastics. They optimized conditions for the enzymatic saccharification process, including enzyme and substrate concentrations, thereby achieving a sugar conversion rate of up to 90.4%. Moreover, for the first time worldwide, they confirmed that malic acid—one of the bioactive substances found in cabbage byproducts—contributes to enhanced productivity of polyhydroxyalkanoates (PHA), a biodegradable plastic.

A study involving 55 overweight and obese adults (BMI 23–30 kg/m²) examined anthropometric measurements, blood biomarkers, and changes in the human gut microbiome. The results revealed that the kimchi-consuming group experienced a 2.6% reduction in body fat, an increase in the beneficial bacterium Akkermansia muciniphila, and a decrease in Proteobacteria, a bacterial group associated with obesity.

Researchers have isolated lactic acid bacteria (LAB) strains with high levels of resistance to phages from kimchi fermented at low temperatures for a long period of time. They have also identified the defense mechanism of the LAB strains against phages, viruses that infect and replicate within bacteria.

A 13-year analysis of dietary surveys and anthropometric measurements from the Korean Genome and Epidemiology Study (KoGES), a large-scale cohort dataset, has examined the relationship between kimchi consumption and obesity. The results show that individuals who consume kimchi two to three times daily (50g per serving) have a 15% lower body mass index (BMI) compared to those who consume less than one serving per day, suggesting that kimchi may help prevent obesity. Moreover, in obese men, kimchi intake was associated with an improvement in body weight.

A new device—the “Kimchi Byproduct Crushing and Dehydration Processing System”—has been developed to significantly reduce the moisture content and overall volume of cabbage and radish byproducts generated during the kimchi manufacturing process. This technology has been transferred to Turbozen Co., Ltd., a device manufacturer.
By employing this system, byproduct treatment costs can be reduced by over 60% compared to conventional methods, while also enhancing environmental benefits. As a result, the system is expected to improve the cost competitiveness of the kimchi industry, contribute to carbon neutrality, and support the establishment of a national resource circulation economy.

Identification of a new mechanism of action in which kimchi induces the growth of beneficial microbes in the gut, thereby improving obesity and obesity-induced neuroinflammation

Developed "hyperspectral imaging processing technology" that can analyze cabbage diseases, such as soft cabbage rot, in real-time.

Clarified that the various nutrients abundantly found in kimchi, along with the probiotics generated during the fermentation process, interact with Nrf2, an antioxidant system within the human body, to remove harmful reactive oxygen species caused by COVID-19.

Developed and commercialized successfully a device for automated seasoning of kimchi as part of automating kimchi productionHourly production rate of Whole cabbage kimchi: (before) 280kg/hour → (after) 2,500kg/hour

Controlled norovirus aerosols up to 99.9%, overcoming the limitations of gene analysis, using photocatalytic-based ultraviolet light-emitting diode (UV-LED) treatment technology

Using a colorimetric sensor (CSA), 10 types of glucosinolates that affect the bitter taste of kimchi can be rapidly analyzed within 2 hours, with a reliability level of 94% accuracy.

Development and technology transfer of 9 types of functional probiotics derived from kimchi, which have effects in improving anticancer, Parkinson's disease, fatty liver, and arthritis (total technology fee: KRW 8.9 billion). Top 10 Outstanding Results of the Year 2019.

Development of a kimchi taste-enhancing microbial starter and establishment of a distribution system to reduce starter production costs (from KRW 450,000/kg to KRW 70,000/kg), enabling 59 small and medium-sized kimchi manufacturers throughout the country to produce 14,779 tons of kimchi. Top 10 outstanding results of the year 2018. Top 100 outstanding results of national research and development projects in 2019.

Ensuring the hygiene and safety of kimchi by isolating yeast causing gas production in kimchi, confirming the toxicity and safety through genetic analysis, and developing an active norovirus discrimination method that complements the drawbacks of existing norovirus gene analysis methods.

The first discovery of HICA (3-hydroxyisocaproic acid), a functional substance from kimchi that has excellent immunomodulatory and antimicrobial activity, and the excavation of phenyllactic acid, which has superior antimicrobial activity. Evidence has been shown that as kimchi fermentation progresses and the pH decreases, gene expression related to fermentation metabolites is increased.

Tracking the origin of probiotics induced during kimchi fermentation and elucidation of the fermentation characteristics of these probiotics. Deciphering the whole genomes and metatranscriptomes of three probiotics derived from kimchi, and identifying the reasons why the taste and aroma of kimchi change during the fermentation process.